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March 28, 2013
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Leftover Ham Recipes | Easy Ham Recipes


Stir Fried Ham and Cabbage
Yield: 6 (3/4-cup)

2 (16 ounce) packages coleslaw mix
12 0unce extra lean ham, cut into tiny pieces
1/4 cup Butter Bud sprinkles
1/4 cup of hot water
Dash of ground black pepper (optional)

Combine the coleslaw, ham, Butter Buds, and water in a large nonstick skillet, season the dish with ground black pepper to taste, cover the skillet and cook on high heat for 8 to 10 minutes, stirring occasionally. If you desire this to be more tender, cook for an additional 5 minutes, serve hot.

Calories: 116: Fat: 3g: (21%fat): Cholesterol: 22mg: Carbohydrate: 12g: Dietary Fiber: 3g: Protein: 13g: Sodium: 979 mg
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Baked Ham and Corn Casserole

3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1 (No. 2) can whole corn or 1 pkg. frozen corn
1 sm. onion, chopped
1/4 c. green pepper, chopped
2 c. cooked leftover ham, cubed
1/2 c. grated cheese (or more)
Bread crumbs

Make a white sauce of butter, flour and milk. Add mustard, Worcestershire sauce, salt and pepper. Add corn, onion, green pepper and ham. Pour in a 2-quart casserole. Top with bread crumbs and cheese. Bake at 375 degrees for 25 minutes. Serves 6. A very good way to use the last of a ham.
Lisa
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Ham And Great Northern Bean Soup
Makes 8 servings

2 cups leftover Ham (diced)
2 cans (16 ounces) of great northern beans
1 medium Onion
1 Celery stick
1 medium Carrot (grated fine)
Salt and pepper to taste
1/4 cup Catsup

Mix ingredients in saucepan. Cover with water and cook for about 45 minutes. Then add 2 cans (16 ounces) of great northern beans, and cook for 15 minutes.
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Ham Stroganoff
Makes 4 servings

2 Cups leftover cooked ham cut into long thin strips
1 Vidalia onion chopped
1 or 2 TB. flour
4 TB. butter
2 cups sour cream
2 cans broiled sliced or whole mushrooms
salt and pepper to taste
a little sherry

Saute onion and ham until onion is cooked but not browned. Remove from heat and sprinkle with four. Stirring constantly add sour cream. Return to heat add mushrooms with a tad of sherry and stir to heat.

I serve this with rice or a ring of cooked noodles with parsley.
Pat in SC
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Ham and Macaroni Salad
Makes 4 servings.

2 c. cubed leftover ham
1-1/2 or 2 c. uncooked macaroni cook, drain, cool)
1/2 c. diced celery
3 hard boiled eggs
1 tsp. onion

Combine above ingredients and toss lightly.

Dressing
1/2 tsp. vinegar
1/4 tsp. prepared mustard
1/2 tsp. salt
3/4 c. mayonnaise
Mix thoroughly, add to salad ingredients. Refrigerate 2 hours.
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Baked Beans with Ham Casserole
Makes 8 servings

1 can (16 oz.) Lima beans, drained
1 can (16 oz.) red kidney beans, drained
1 can (28 oz.) Navy beans with pork
1/2 lb. bacon, cut in 1 inch pieces
1/2 lb. cooked ham
1/3 c. vinegar (cider)
3/4 c. brown sugar
3 lg. onions, sliced
1/3 c. ketchup
2 tbsp. sharp mustard

Combine all beans in a large bowl. In a heavy skillet, slowly fry the ham, pour off all fat except a glaze on the bottom of pan. To the skillet add cider vinegar, ketchup, mustard and onions. Mix well. Simmer until onions are soft (about 10 minutes). Put all ingredients together and stir well. Cover and bake at 275 to 300 degrees for 2 hours. Add more ketchup if beans get dry.
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Baked Noodles and Ham
Makes 6 servings

6-8 oz noodles, cooked and drained
3 tbsp butter
3 tbsp flour
1 tbsp mustard
1 1/2 cups milk
2 cups cooked ham, chopped fine or shredded
1 cup celery, chopped fine
salt and pepper to taste
bread crumbs
dots of butter

Combine butter, flour and mustard in saucepan. Add milk gradually, stirring onstantly, cook until thick. Add ham, salt, pepper and celery, then stir in the noodles. Pour into greased baking dish. Sprinkle with bread crumbs and dot with butter over the whole mixed.
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Sweet and Sour Ham Casserole
Makes 4 Servings

2 c. cooked leftover ham cubes, chunks, or slices
1/2 c. raisins
3/4 c. pineapple chunks
1 med. onion, chopped
1 c. pineapple syrup
1/3 c. vinegar
1/2 c. brown sugar, packed
2 tbsp. cornstarch
1 tbsp. teriyaki sauce
1 tbsp. soy sauce

Place first 3 ingredients in 8 x 8 x 2 inch casserole. Blend remaining ingredients and pour into casserole. Bake at 325 degrees for 40 minutes. Serve over rice.
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Susie's Ham Salad
Makes 4 servings

3 cups minced ham
1/3 to 1/2 small onion
1/3 to 1/2 cup Miracle Whip
2 to 4 tablespoons pickle relish

In a blender put in cubed ham and cubed onion in small batches. Put the ham onion mixture in a bowl and when that is finished then add the pickle relish and Miracle Whip to the texture you want. The taste is the best when it is made the day before. Years ago I was told that ham salads in the grocery stores were made from bologna or hot dogs. These don't sound good to me and I have never had them and never will.
Susie Indy
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Macaroni and Ham Casserole
Serves 4

1 c. macaroni
1/2 c. chopped onion
1/3 c. chopped celery
3 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1-1/2 c. diced leftover ham

Cook macaroni as directed on package. Cook onion and celery in butter until tender, about 10 minutes. Add flour and blend. Add milk and cook over low heat, until thick, stirring constantly. Stir in chicken soup. Add remaining ingredients. Pour into greased 1-1/2 quart casserole. Garnish with almonds, if desired. Bake at 350 degrees for 30 minutes.
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Chipped Ham Sandwiches
Makes 8 Sandwiches

1 small bottle ketchup
1 tbsp. prepared mustard
2 tbsp. brown sugar
1 to 2 c. gingerale
1 lb. chipped leftover ham

Mix all ingredients together and simmer for 20 minutes. If needing more, use 2 pounds meat to one recipe. Serve on buns.
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Ham and Grits
Makes 4 Servings

4 strips bacon
1 sm. green pepper
1 lb. can of tomatoes
1/2 to 1 c. cooked chopped ham
1 med. onion
1 lg. clove garlic

Fry 4 strips of bacon until crisp; drain, crumble, set aside. Leaving 2 tablespoons drippings in skillet, saute' one small green pepper, one medium onion and one large clove garlic, all finely chopped for about 5 minutes or until soft. Then add a one pound can tomatoes, cut up reserving juice and simmer for 20 minutes more. Add 1/2 to 1 cup of chopped ham and simmer for 10 minutes. If dry, add some juice. While this is cooking. Pour off one cup grits into quart of boiling water and cook as directed on package. When grits are done, stir the vegetable mixture into a pot and simmer for a few minutes more. Ladle into serving bowls and sprinkle the bacon on top.
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Ham and Potatoes Casserole

7 pared, sliced potatoes
1 onion, chopped
1 green pepper, chopped
1 cup cooked leftover ham, julienne sliced
Salt & pepper to taste
2 eggs, beaten
1 c. grated cheese

Layer: 1/2 of sliced potatoes in lightly greased electric fry pan 1/2 onion 1/2 green pepper 1/2 ham slices in spoke fashion Salt & pepper Add remaining 4 ingredients in same order. Cook 20 minutes at 350 degrees, covered or until potatoes are tender. Add egg mixture. Cook 10 minutes. Add cheese. Cook until cheese is melted. Serve immediately. Cut in wedges.
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Ham and Cabbage
Serves 4

2 lb. ham steak, diced
4 lg. potatoes, diced & cooked
1 head cabbage, quartered & cooked
2 tbsp. butter
2 tbsp. vegetable oil
Salt & pepper to taste

Melt butter and oil together in large skillet. Add ham, saute about 5 minutes. Add potatoes and saute another 5 minutes. Cut up cabbage into bite-size pieces and add to skillet. Salt and pepper to taste. Saute until browned (about 10 minutes).
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I know this is from a 2005 newsletter, but no longer know who submitted the recipe. This is a great way to use up your leftover Easter ham.
Robbie IN

Ham Loaf

1 pound ground ham
1 pound ground fresh pork
1/3 cup chopped onion
2/3 cup dry bread crumbs
1/2 teaspoon pepper
2 eggs, beaten
1/2 cup milk

Glaze
1/4 cup vinegar
1/3 cup brown sugar
1 teaspoon dry mustard

Combine meats, crumbs, pepper, eggs and milk, mix well. Form into loaf, make a "ditch" in the top of the loaf by using your finger. To prepare the glaze, combine all ingredients and mix well. Pour glaze into the ditch on top of the loaf. Bake at 350 degrees for 1 hour or maybe just a tad longer. Baste occasionally.
Robbie IN
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


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Want to thank Robbie IN for the pizza sauce recipe on March 24th.
Thanks Again Marcie


For shirley in MS. Thanks for your help.I'll keep looking.
Keith Ev.Ind.


Barbara in Las Vegas is offering her book free Kindle until Friday. I have the book and it has a lot of great ideas to avoid gaining weight when eating fast foods, buffets and everyday situations.
Click Here to Get Your Free Kindle Book
Nancy Rogers


Tangy Roasted Tomatillo Guacamole
Yield: about 4 cups of guacamole

1 lb. Tomatillo's
6 large garlic cloves, peeled and left whole
1 small Poblano pepper, seeded and quartered
1 medium red onion, quartered
1 c. roughly chopped cilantro
1/3 c. freshly squeezed lime juice
lime zest from 2 limes
2 tsp. cumin
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 large avocados

Preheat oven to 400°. Line a rimmed baking sheet with foil and add Tomatillo's, garlic, Poblano, and onion. Dry roast (no oil added) in oven for 10 minutes, then toss and roast for 5 minutes more, or until you are seeing nice charred marks. Let cool on pan for 20 minutes.

Add the roasted ingredients to a food processor or blender and pulse until broken down into chunks. Add cilantro, lime juice, lime zest, cumin, salt, and pepper. Pulse a few times until combined, yet still a bit chunky. Don't blend until completely smooth.

Chop the avocados into 1/2" pieces and add to a medium-large size bowl. Mash a bit to break up the avocado, then add the mixture from the food processor. Fold to combine. Transfer to a serving bowl and serve with chips and/or veggies. This is also great with tacos, eggs, chicken, and pulled pork.

This can be prepared an hour or so prior to serving. Simply cover tightly with plastic wrap (press the plastic onto the guacamole so air is not in contact with the guacamole) and refrigerate until ready to serve.
bill, Alb.
source: Tangy Roasted Tomatillo Guacamole
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Here's a potato recipe that's really good.

Stuffed Mashed Potatoes

Bake 6 whole potatoes in microwave. Mash. Add 1 slightly eaten egg, 1/3 c parmesan cheese and 2 tbs. (room temp.) butter. Mix with hands. Add more egg if not holding together. Knead a little. Set aside.

Blanch spinach, or broccoli or asparagus. Chop finely. Place in bowl. Add diced mozzarella and diced ham. Sprinkle in chopped fresh basil or parsley.

Set aside. Place flour on table. Flour hands. Take handful or potato and roll into ball shape. Make trench in center. Place a tablespoon of veggie filling in trench. Place more potato around to close filling. Roll on floured board into a cylinder shape. Dip in beaten egg and then in seasoned bread crumbs. Deep fry till brown. I have no amounts for vegetables, mozzarella or ham. I just eyeball it.
Gay in L.I.
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This is a really good potato dish to go with your Easter ham.

Deluxe Potato Casserole
8 servings

8 to 10 medium potatoes
1-1/2 cup prepared Ranch salad dressing
2 cups shredded Sharp Cheddar cheese
1/8 tsp. salt
1/8 tsp. pepper
1/2 lb. sliced bacon, cooked, crumbed, divided
Chopped fresh chives

Peel and quarter potatoes and place in large saucepan and cover with water. Bring to boil and cook until tender. Drain and put in large mixing bowl. Mash well. Add Ranch dressing and mix in well. Add cheese, salt, pepper and half of the cooked bacon. Spread evenly in a greased 9x13 inch baking pan. Sprinkle with remaining bacon and chives. Bake, uncovered, at 350º for 20 minutes.
Judy (in Alaska)
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Nancy, first thanks for all you do.
Next, many thanks to Robbie in for the fruited salad recipe. I think the only difference is that I did not use cream cheese. Will make you recipe however because it sounds so good.
Thanks again.
Jean in NC


I saw this on Facebook and finally made it tonight. It was so good my husband asked for a second helping. I would not add the chicken granules-makes it pretty salty. I made half a recipe and still ended up cooking it for 50 minutes. It may just be my oven.
Connie in TX

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown.
Connie in TX
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Wisconsin Cheddar Cheese Soup

1/4 cup butter
1/4 cup all purpose flour
2 1/2 cups milk
1 cup beer or water
1 1/2 tsp dry mustard
1 Tbsp worcestershire sauce
1/2 tsp salt
1/4 tsp cayenne pepper
2-1/2 cups shredded cheddar cheese
garlic or herbed croutons (optional)

melt butter in large sauce pan over medium heat. Stir in flour until smooth
cook 1 minute, stirring constantly. Stir in milk, beer, worcestershire sauce, mustard, salt and pepper.

Heat to a boil, stirring frequently. Reduce heat, simmer 10 minutes keep stirring.
Stir in cheese until melted. Ladle soup into bowls add croutons on top.
ENJOY
Judy in Montana
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Diet Cola Sloppy Joe's
It tastes good...and even better the 2nd day.

1 lb ground white meat turkey....(or if you prefer ground beef)
1/2 medium yellow onion
1/2 - 3/4 cup of diet coke
1/2 - 3/4 cup of low sugar or low Carb ketchup (use the same amount as the cola)
splash of apple cider vinegar
couple dashes of Worcestershire sauce
couple dashes of hot sauce (I use franks)
1 tsp. of chili powder
1 tsp. of salt
couple dashes of onion powder

Brown meat and onion until cooked thoroughly.

Add rest of the Ingredients to the meat and onions. Bring up to low boil, and then turn down to simmer. Simmer, and stir periodically until the liquid reduces.

I eat it straight from the bowl, but it would also be good on "floopsies". Serve with some low Carb cole slaw.

Quick and Easy meal with great left overs. I have no idea how it freezes, but not sure why it wouldn't. As best I can tell, the only carbs come from the onion and ketchup.
Source: http://www.netrition.com/
bill, Alb.
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More Recipes for today
Porcupine Meatballs (Campbells)   
Ham on Biscuits   
Broccoli and Ham Ring


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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499


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